Seafood Tostada

All the deliciousness of a classic tostada with the added flavor of Chilean sea bass!


  • Olive oil, for frying and sauteing
  • 4 corn tortillas
  • 1 pound Chilean sea bass, divided into 4 portions
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dusting
  • 2 bell peppers (mixed colors), seeded and diced
  • 1 onion, diced
  • 8 ounces shrimp, shelled and deveined
  • 4 radishes, thinly sliced on a mandoline
  • Chopped Fresno chile peppers, for garnish
  • Micro cilantro, for garnish
  • Lime wedges, for garnish


  1. Special equipment: a mandoline
  2. Heat 1/2 inch of olive oil in a medium skillet. Add a tortilla and fry on both sides until crisp; drain on paper towels. Repeat with the remaining corn tortillas. Set aside.
  3. Sprinkle the sea bass with salt and pepper, then dust with flour. Fry in the hot oil until cooked through, turning once, 5 to 7 minutes.
  4. In a clean skillet over medium heat, cook the peppers and onions in some olive oil until softened, about 7 minutes. Add the shrimp and cook, stirring, until cooked through, a few minutes more.
  5. Set the tostadas on plates. Spoon the bell peppers and shrimp on top. Top with a piece of fish, and then scatter with radishes, Fresno chiles and micro cilantro. Serve with lime wedges.



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